Coffee – A Tour of The Coffee World – Part 1
Not too long ago in America there was Sanka, drip or instant, milk or sugar. Folger’s and Maxwell House were the name of the game. Then, came unique blends from seemingly exotic places like Australian Skybury to Kenyan Peaberry. All of a sudden from Kona to Barcelona the world of coffee
Let’s begin with Brazil, the world’s largest producer for more than a century. Not surprisingly considering a third of its landmass is suitable for coffee tree growing. This South American powerhouse produces wonderful aromatic blends from Bahia and Minas Gerais.
Next on the tour is Colombia, perhaps even better known, remember Juan Valdez? Wonder if he retired to a nice area of Columbia for all his hard work. So even though Columbia is second in volume – makes a light, sweet delight that comes in ’supremo’ or ‘excelso’. The coffees made from Popayan or Narino are surpassed nowhere.
But beyond these two giants of coffee bean production there lies a world of different blends that add their own distinctive colors to the spectrum of choices.
Mexico refuses to bow down to its better known South or Central American cousins. The small beans grown there produce a delicate body and light acidity, giving the coffee a mellow flavor. And Cuba, with its extremely strong cafe cubano – drunk like a shot of tequila – joins its Spanish relatives for a jolt.
Indonesia is well-known for its finely aged coffees, where the warm, damp climate slowly produces a drink with deep body and less acidity. As the fourth largest producer it isn’t likely to run out soon.
Malaysia won’t be cowed by its more famous neighbor, though. The venerable practice of brewing in a muslin bag, used to filter grounds, produces a strong cup. Even the lesser grade Liberica should be experienced at least once.
Even tiny Thailand weighs in with a chicory-tinged blend served with ice and condensed milk, for those who enjoy their coffee cold.
The Kona from Mauna Loa is sweet, medium-bodied and aromatic, while the Java from Sumatra is full-flavored and rich. Even the Beanya from Kenya, grown at 17,000 feet is smooth and deep, with a slight aftertaste that defies description.
But the practice of roasting and crushing beans then filtering through hot water, born in the 15th century, has produced many more delights for the coffee addict.
Naturally, the Europeans won’t take second place to anyone. France still favors its cafe au lait – half-coffee, half-milk. And Austria still values the two-thirds dark, one-third regular that has been a traditional Viennese blend for centuries.
Thanks to Luigi Bezzera in 1901 and later M. Cremonesi in 1938, there are Italian espressos to die for. And since they contain less caffeine than others, you can have two and not feel guilty. For those for whom that’s still too strong, there are the weaker latte and cappuccino (named for the hood on a monk’s habit).
But for my money, the good old American black is the coffee, the whole coffee, and nothing but the coffee.
After all that I must now have a cup! Please join me
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